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Method for judging oxidative deterioration risk grade of tobacco essence based on scale

A technology of oxidative deterioration and tobacco flavor, which is applied in the field of grades, can solve the problems of rising peroxide value and no risk estimation, and achieve the effects of reducing incidence, improving quality and safety, and strong practicability and operability

Pending Publication Date: 2019-08-30
CHINA TOBACCO YUNNAN IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the analysis methods reported on the oxidative deterioration of flavors are all judgment analysis after the deterioration occurs, such as the detection of the increase in peroxide value, acidity or acid value caused by the deterioration, and there is no risk estimation before the occurrence of oxidative deterioration. public report

Method used

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  • Method for judging oxidative deterioration risk grade of tobacco essence based on scale
  • Method for judging oxidative deterioration risk grade of tobacco essence based on scale
  • Method for judging oxidative deterioration risk grade of tobacco essence based on scale

Examples

Experimental program
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Effect test

Embodiment 1

[0030] The flavor sample for tobacco in this embodiment is: B6 sample, light brown liquid.

[0031] The method for determining the risk level of oxidative deterioration of tobacco flavor based on the scale of the present embodiment is carried out according to the following steps:

[0032] 1) Determine the key risk assessment indicators for oxidative deterioration of tobacco flavors;

[0033] The factors that may cause the oxidative deterioration of tobacco flavors were screened by orthogonal test and single factor test. Based on the screening results of the determination indicators for the deterioration of tobacco flavors, the key risk assessment indicators include the degree of air exposure, light conditions, times of opening and storage temperature;

[0034] 2) Determine the limit value range and individual score of key risk assessment indicators for oxidative deterioration of tobacco flavors;

[0035] According to the key risk assessment indicators of the determined oxida...

Embodiment 2

[0055] The flavor sample for tobacco in this embodiment is: J7 sample, which is the essential oil extracted from a certain plant flower.

[0056] The method for determining the risk level of oxidative deterioration of tobacco flavor based on the scale in this embodiment is carried out according to the method in Embodiment 1. The risk assessment results of the J7 sample are shown in Table 2:

[0057] Table 2 Risk assessment results of oxidative deterioration of J7 samples

[0058]

[0059] The comprehensive risk assessment score of the J7 sample is 4.00 points. According to the grade assignment standard of the comprehensive risk degree in the oxidative deterioration risk assessment scale of tobacco flavors, the corresponding oxidative deterioration risk level of this sample is low risk, suggesting that the actual preparation in production There is no need to pay more attention to the risk of deterioration of the sample during the process of use, storage and transportation. ...

Embodiment 3

[0061] The sample of flavoring essence for tobacco in this embodiment is: J8 sample, which is the absolute oil extracted from certain plant flowers.

[0062] The method for determining the risk level of oxidative deterioration of tobacco flavor based on the scale in this embodiment is carried out according to the method in Embodiment 1. The risk assessment results of the J8 sample are shown in Table 3:

[0063] Table 3 Risk assessment results of oxidative deterioration of J8 samples

[0064]

[0065] The comprehensive risk assessment score of the J8 sample is 4.84 points. According to the grade assignment standard of the comprehensive risk degree in the oxidative deterioration risk assessment scale of tobacco flavors, the corresponding oxidative deterioration risk level of this sample is low risk, suggesting that the actual preparation in production There is no need to pay more attention to the risk of deterioration of the sample during the process of use, storage and tran...

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Abstract

The invention discloses a method for judging the oxidative deterioration risk grade of tobacco essence based on a scale. The method comprises the following steps of determining an oxidative deterioration key risk assessment index of the tobacco essence; determining a limit value range and a single score of the cigarette essence oxidative deterioration key risk assessment index; determining the weight of the oxidative deterioration key risk assessment index; determining a risk level and an assignment range of the oxidative deterioration; calculating a comprehensive evaluation score according tothe limit value range, the single score and the weight of the key risk evaluation index of the essence sample; and judging the oxidative deterioration risk level of the essence sample according to the oxidative deterioration risk degree assignment range where the comprehensive evaluation score is located. According to the method, the oxidative deterioration risk is quantified, an enterprise can be assisted in conveniently and accurately identifying the potential oxidative deterioration risk of the essence sample, the risk early warning is made in advance, the prevention and control measures are formulated, the occurrence rate of oxidative deterioration of the essence is reduced, and the technical support is provided for quality safety of the essence.

Description

technical field [0001] The invention relates to a method for judging the risk level of oxidative deterioration of tobacco essence, in particular to a method for judging the risk level of oxidative deterioration of tobacco essence based on a scale. Background technique [0002] Tobacco flavor is formulated from a variety of spices, solvents and other ingredients. It is widely used in cigarettes and other tobacco products, and can be added to leaves, filters, cigarette paper, packaging materials, etc. As an important auxiliary material in cigarette production practice, the stability and safety of tobacco flavors have attracted much attention from enterprises. Tobacco flavors, especially the remaining flavors after use, may produce oxidative deterioration such as "hala smell" due to long storage time or high storage temperature during storage. The oxidative deterioration of flavors is mainly due to the reaction of compounds such as aldehydes, mercaptans, and furanones, which a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G06Q10/06A24B15/18
CPCG06Q10/0635A24B15/18
Inventor 李雪梅米其利杨光宇李晶高茜程量陈建华吴恒宋春满刘欣张涛
Owner CHINA TOBACCO YUNNAN IND